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Thanks Phan. I wasn't sure which white steel the Masamoto was, the Korin website is pretty vague. I am going to be in the city in a couple weeks and will try to get to Korin while I am there. I will probably get either the Masamoto Kasumi or Yoshihiro from Jon when he gets back from vacation.

I work in western kitchens, but do break down whole fish and would like a yanagi for butchering, skinning and portioning. I am leaning towards 270mm. Not looking to spend a ton, as I won't be using it a ton, but don't mind buying something mid range. Suggestions? Or comments on the ones below? Anything else I should look at?.................
I would prefer a saya and a decent handle. I might get it rehandled at some point, so it doesn't have to be perfect.

Thanks Phan. I wasn't sure which white steel the Masamoto was, the Korin website is pretty vague. I am going to be in the city in a couple weeks and will try to get to Korin while I am there. I will probably get either the Masamoto Kasumi or Yoshihiro from Jon when he gets back from vacation.

If you are going to be in town I recommend the Japanese Culinary Center. They have an amazing selection of knives at very reasonable prices.

Japanese Culinary Center

711 Third Ave. NYC, NY 10017
(Entrance on 45th St. between Second and Third avenues)

I cannot agree with the fellow members about the size of the knife.
I think 300 is so called standard, but hey, are You standard?
Its just about the preference, and it would be good for you to check for yourself.
Definitely 300 gives you a lot more space in terms of comfort, much more than the 3cm itself. Its also heavier, so slicing feels somehow different. Better? I would be very careful about saying that, but i like the feeling.

Now, the 270. It just feels different. But how? Lighter, faster, more connected with hand... Hard to describe, but for me I can use it both at home and at work, so its more versatile, where 300 is just too big for my tight home-kitchen.

So maybe wiser would be 270? To start with?
Think also, do you make enough fish to constantly use it at work, or will it get some action at home?

I have the masamoto kasumi 300 and im very satisfied, I love the profile and the balance between the tip and flatness. Its great cutter and it really gets oh-boy an edge.
However the blade wasnt completely straight when it came and also the heel was overgrown. FF way worse than kichikuni 270 from ebay, but definitely better edge. [and its the same price range]